This easy breakfast loaf is naturally sweetened with erythritol and packed with the goodness of oats, apples, and blueberries. It’s moist, tender, and perfect for a wholesome start to your day.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices
Ingredients
- 130 g (1 ½ cups) oat flakes
- 240 ml (1 cup) hot water
- 2 eggs
- 30 g (2 tablespoons) erythritol or other sweetener like stevia
- 1 teaspoon vanilla extract
- 120 g (½ cup) yogurt
- 50 g (¼ cup) melted and cooled butter
- 1 apple, grated
- 80 g (2.5 oz) blueberries
- 7 g (1 ½ teaspoons) baking powder
Directions
- Soak the Oats:
- In a bowl, combine the oat flakes and hot water. Let them soak for 5 minutes until softened.
- Prepare the Wet Ingredients:
- In a separate bowl, whisk the eggs with erythritol and vanilla extract. Add the yogurt and melted butter, mixing until smooth.
- Combine and Add Fruits:
- Add the soaked oats to the egg mixture. Stir in the grated apple and blueberries, folding gently to combine.
- Add Dry Ingredients:
- Sprinkle the baking powder over the mixture and stir until just incorporated.
- Prepare the Pan:
- Grease a 20 x 8 cm (8 x 3 inch) loaf pan with butter or line it with parchment paper.
- Bake:
- Pour the batter into the prepared pan and smooth the top. Bake in a preheated oven at 180°C (360°F) for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serving Suggestions
- Serve warm with a dollop of yogurt and fresh berries.
- Spread with almond butter or a drizzle of honey for added sweetness.
Cooking Tips
- Don’t Overmix: Mix just until the ingredients are combined to keep the loaf light and tender.
- Optional Add-ins: Add a handful of chopped nuts or seeds for extra texture and nutrition.
Nutritional Benefits
- High in Fiber: Oats and fruit provide a good amount of dietary fiber, supporting digestive health.
- Low in Sugar: Sweetened naturally with erythritol and fruit, this loaf is low in sugar.
Dietary Information
- Gluten-Free: Use certified gluten-free oats for a gluten-free option.
- Low Sugar: This recipe uses a low-carb sweetener, making it suitable for those watching their sugar intake.
Storage
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: For longer storage, keep in the fridge for up to 5 days.
- Freeze: Slice and freeze individual portions for up to 1 month. Thaw overnight in the fridge and reheat as needed.
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep time and simple steps make this recipe perfect for busy mornings.
- Healthy Ingredients: Packed with oats, fruit, and low-carb sweeteners for a nutritious start to your day.
- Great Flavor: The combination of apple, blueberries, and vanilla adds natural sweetness and delicious flavor.
Conclusion
This Oat and Blueberry Breakfast Loaf is a fantastic way to start your day with something nutritious and satisfying. It’s easy to make, naturally sweetened, and full of wholesome ingredients that will keep you energized throughout the morning. Enjoy this loaf as a quick breakfast or a healthy snack any time of day!
Frequently Asked Questions
- Can I use regular sugar instead of erythritol?
Yes, you can substitute erythritol with the same amount of sugar or any preferred sweetener. - Can I use frozen blueberries?
Yes, frozen blueberries work well. Just toss them in a little flour before adding to prevent them from sinking. - What can I use instead of yogurt?
You can use Greek yogurt, sour cream, or a dairy-free yogurt alternative. - How do I make this loaf dairy-free?
Use a dairy-free yogurt and substitute the butter with coconut oil or a vegan butter alternative. - Can I make this loaf without eggs?
Yes, replace each egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). - Can I add nuts or seeds to the batter?
Absolutely! Chopped walnuts, almonds, or chia seeds can add extra crunch and nutrition. - Can I use quick oats instead of oat flakes?
Quick oats will work but may alter the texture slightly, making the loaf denser. - How do I prevent the loaf from sticking to the pan?
Grease the pan well or line it with parchment paper to ensure easy removal. - How long can I store this loaf?
It will keep at room temperature for 3 days, refrigerated for up to 5 days, or frozen for 1 month. - Can I make muffins with this recipe?
Yes, simply divide the batter into a muffin tin and bake at the same temperature for about 20-25 minutes.